Frothy Potato Soup with Mushrooms
Ingredients
- Ingredients
- 450 grams starchy potatoes
- 200 grams
- 1 shallot
- 2 garlic cloves
- 4 Tbsps olive oil
- 1 tsp freshly chopped rosemary
- 1 tsp freshly chopped parsley
- 200 milliliters dry white wine
- 450 milliliters Vegetable broth
- 150 milliliters Whipped cream
- salt
- freshly ground peppers
- Nutmeg
- 4 sprigs thyme
- 4 slices white bread
Preparation steps
Peel, rinse and dice the potatoes. Clean the mushrooms, cut 4 pieces into narrow slices and cut the rest into small cubes. Peel the shallot and garlic, chop finely and cook half of both until soft and almost translucent in a pot with 2 tablespoons oil. Add potatoes and mushrooms, sauté briefly, add the chopped herbs, mix well and pour in the wine. Pour in the broth and simmer for about 15 minutes over medium heat. Then add the cream and puree the soup with an immersion blender. Season with salt, pepper and nutmeg and puree again.
Cook remaining shallot and garlic mixture in a hot pan with 2 tablespoons oil until translucent. Add the sliced mushrooms. Sauté until mushrooms are golden brown on both sides and then add half of the thyme. Cut crusts off the bread, cut bread into narrow 2 cm (approximately 3/4 inch) strips and toast until golden brown on both sides in a grill pan .
Divide soup among bowls, garnish with the remaining thyme and arrange the sautéed mushrooms on grilled bread strips. Serve immediately.
